Prep: 5 minutes
Make Ahead: You can refrigerate the French vinaigrette in a 1-cup (250mL) mason jar for up to 1 week. The oil will set up in the fridge, so let the vinaigrette sit at room temperature for about 20 minutes before serving.
❚ 1/4 cup (60 mL) red wine vinegar ❚ 3 tbsp (45 g) minced shallot, about 1 large ❚ 2 tsp (10 mL) Dijon mustard (gluten-free, if required) ❚ 2 tsp (10 mL) honey ❚ 1/2 cup (125 mL) extra virgin olive oil ❚ 1/4 cup (60 mL) water ❚ Salt and black pepper
1. Whisk the red wine vinegar, shallot, mustard and honey together. Slowly drizzle in the olive oil while whisking, followed by the water. Season to taste with salt and pepper and then chill until ready to use.
Makes about: 1 cup (250 mL)